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Journal of texture studies

Showing results (681-690 of 714) with videos related to

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Journal of Texture Studies|May 10, 2021
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia foodAli Ebrahimi Pure, Mohammad Saeid Yarmand, Mehdi Farhoodi, et al.
Journal of Texture Studies|March 4, 2025
Egg White Matters: Studying the Role of Genetic Line and Egg Chilling Storage on the Rheology of Thick Egg White Supporting Meringue TextureBeatriz Herranz, Susana Chamorro, Victor G Almendro-Vedia, et al.
Journal of Texture Studies|January 6, 2025
Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle MeatRita Chuang, Arin Naidu, Josephine Galipon
Journal of Texture Studies|August 27, 2024
Dairy versus non-dairy cheese texture: Sensory and instrumental contrastsScott Hutchings, Renna Alfante, Noby Jacob, et al.
Journal of Texture Studies|August 20, 2024
Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulationsAurora Pintor-Jardines, Mariana Luque-Ramírez, Paula Varela, et al.
Journal of Texture Studies|August 7, 2024
Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parametersJung Sun Hong, Mi-Ran Kim, Yoo Jeong Choi, et al.
Journal of Texture Studies|August 16, 2024
Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagiaPakanun Charoensri, Sam Aspinall, Fang Liu, et al.
Journal of Texture Studies|June 26, 2024
Various factors affecting the gel properties of surimi: A reviewDongfei Xie, Yu Tang, Gua Dong
Journal of Texture Studies|July 2, 2024
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreadsLaura Principato, Daniele Carullo, Alice Gruppi, et al.
Journal of Texture Studies|July 2, 2024
Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour creamAnaïs Lavoisier, Tino Jamme, Florence Rousseau, et al.
Pageof 72

Showing results (681-690 of 714) with videos related to

Sort By:
Pageof 72
Journal of Texture Studies|May 10, 2021
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia foodAli Ebrahimi Pure, Mohammad Saeid Yarmand, Mehdi Farhoodi, et al.
Journal of Texture Studies|March 4, 2025
Egg White Matters: Studying the Role of Genetic Line and Egg Chilling Storage on the Rheology of Thick Egg White Supporting Meringue TextureBeatriz Herranz, Susana Chamorro, Victor G Almendro-Vedia, et al.
Journal of Texture Studies|January 6, 2025
Enhancing Meat Analog Texture Using Wet-Spun Fibroin Protein Fibers: A Novel Approach to Mimic Whole-Muscle MeatRita Chuang, Arin Naidu, Josephine Galipon
Journal of Texture Studies|August 27, 2024
Dairy versus non-dairy cheese texture: Sensory and instrumental contrastsScott Hutchings, Renna Alfante, Noby Jacob, et al.
Journal of Texture Studies|August 20, 2024
Chasing the chill: Unveiling the dynamic flavors and textures of ice cream formulationsAurora Pintor-Jardines, Mariana Luque-Ramírez, Paula Varela, et al.
Journal of Texture Studies|August 7, 2024
Tribological properties of real foods using extended Stribeck curves and their relationship with nutritional and rheological parametersJung Sun Hong, Mi-Ran Kim, Yoo Jeong Choi, et al.
Journal of Texture Studies|August 16, 2024
Rheological, textural, and swallowing characteristics of xanthan gum-modified Riceberry porridge for patients with dysphagiaPakanun Charoensri, Sam Aspinall, Fang Liu, et al.
Journal of Texture Studies|June 26, 2024
Various factors affecting the gel properties of surimi: A reviewDongfei Xie, Yu Tang, Gua Dong
Journal of Texture Studies|July 2, 2024
Correlation of rheology and oral tribology with sensory perception of commercial hazelnut and cocoa-based spreadsLaura Principato, Daniele Carullo, Alice Gruppi, et al.
Journal of Texture Studies|July 2, 2024
Impact of saliva incorporation on the rheological properties of in vitro gastric contents formulated from sour creamAnaïs Lavoisier, Tino Jamme, Florence Rousseau, et al.
Pageof 72